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What to Cook: Black Bean Tortilla Soup with Avocado

BLACK BEAN TORTILLA SOUP WITH AVOCADO2

Black Bean Tortilla Soup with Avocado

This spicy, colourful soup looks and tastes sensational. It freezes well, so you can make it well in advance if you’re entertaining – just prepare the topping and garnishes at the last minute.

Serves 4 | Prep time: 15 minutes | Cooking time: 45-50 minutes

Ingredients
3 ripe beef tomatoes (or 1 x 400g tin of chopped tomatoes)
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
1 hot red chilli, finely diced
good pinch of smoked sweet paprika
small bunch of coriander, chopped
1 x 400g tin black beans, rinsed and drained
900ml vegetable stock
pinch of brown sugar
salt and freshly ground black pepper
4 tbsp sour cream
lime wedges, to serve

For the tortilla topping
1 ripe avocado
75g tortilla crisps, roughly crushed
1 hot red chilli, finely diced
50g grated Cheddar
few sprigs of coriander, roughly chopped

Method
Preheat the grill, line the grill pan with foil and place the tomatoes in it. Cook under the hot grill for about 15 minutes, turning occasionally, until softened and the skins blacken all over. Once cool enough to handle, remove and discard the skins. (If you’re in a hurry, you can substitute with a 400g tin of chopped tomatoes instead.)

Heat the oil in a pan over a low-medium heat. Add the onion and garlic and cook gently for 10 minutes, stirring occasionally, until tender and golden.

Add the chilli, smoked paprika, whole tomatoes, coriander and black beans. Cook for 1 minute and add the stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes. Season to taste with brown sugar and salt and pepper.

Pour the soup into a blender or food processor and blitz until thick and smooth. Return to the pan and heat through gently.

Ladle the hot soup into 4 shallow bowls and swirl in the sour cream. Cut the avocado in half, remove the stone, peel and cut the flesh into slices. Top with the tortilla crisps, avocado, chilli, grated cheese and coriander. Serve with lime wedges.

* Make the soup into a more substantial “meal in a bowl” by adding some cooked shredded chicken at the end.

9781785033988

Extracted from The Avocado Cookbook by Heather Thomas (Ebury Press, approx €12), out July 7. Photography by Joff Lee.

 

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